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Vegetable crisps

Prep time less than 30 mins
Cook time less than 30 mins
Dietary Vegetarian
by Ed Baines

From Country Show Cook Off
Use a Japanese mandolin to get super skinny slices of vegetable for this alternative to normal crisps. A good snack to take to work.

Method


  1. Slice the vegetables using a Japanese mandolin.

  2. Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  3. Add one type of sliced vegetables to the hot fat at a time and once browned and cooked through, remove with a slotted spoon and transfer to a plate lined with kitchen paper. Repeat with all three types of vegetable.

  4. Sprinkle with salt to serve.

Ingredients

  • 1 parsnip
  • 2 beetroot, look for yellow or orange varieties as well as purple
  • 1 carrot
  • 1 litre/1¾ pints vegetable oil
  • salt, to taste

Shopping List

Vegetable crisps

Fruit and vegetables

Cooking ingredients

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